14 October 2008

575 mg of Calcium and 90 mg of Magnesium
Yield : 10 servings


Ingredients :
2 lbs boneless skinless chicken breasts (thin sliced)
2 medium eggplant (approximately 1 pound)
1/2 cup Italian breadcrumbs
1 lb mozzarella cheese, sliced thin
35 ounce (1,5 jar) marinara sauce (approximately 3 cups)
1/2 lb parmesan cheese, grated


Preparation :
  • Preheat oven to 3500.
  • Peel and slice eggplant.
  • Lay between two layers of paper towels for 15 minutes to drain moisture from eggplant, then discard paper towels.
  • Line bottom of 13x9 inch baking dish with the chicken breast slices.
  • Cover chicken with the eggplant slices.
  • Sprinkle breadcrumbs over eggplant.
  • Cover breadcrumbs with mozzarella cheese slices.
  • Pour marinara sauce over cheese.
  • Sprinkle Parmesan cheese over top.
  • Bake for 30-40 minutes at 350.

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